Description
This vibrant Mango Chicken Stir Fry combines tender chicken breast with fresh snap peas, red bell pepper, and sweet mango in a savory and slightly spicy cashew butter sauce. Perfect for a quick, healthy, and gluten-free dinner, it’s packed with fresh flavors and a delightful balance of textures, garnished with optional cashews and cilantro for extra crunch and aroma.
Ingredients
Scale
Protein & Vegetables
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 1 red onion, diced
- 8 ounces snap peas or snow peas (or substitute chopped broccoli)
- 1 red bell pepper, sliced
- 1 large ripe mango, diced
- 1 clove garlic (for sautéing)
Sauce
- 2 tablespoons gluten free soy sauce or coconut aminos
- 2 tablespoons cashew butter (or peanut butter)
- 2 cloves garlic, minced
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon honey
- 1 tablespoon warm water (to thin sauce)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon tapioca flour, arrowroot flour, or cornstarch
Oils & Garnish
- 1 tablespoon coconut oil or olive oil, divided
- Optional: Cashews and cilantro, to garnish
- Salt and pepper, to taste
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the gluten free soy sauce, cashew butter, minced garlic, freshly grated ginger, honey, warm water, red pepper flakes, and tapioca flour until smooth. Set the sauce mixture aside for later use.
- Cook the Chicken: Heat half of the coconut oil in a large wok or pot over medium-high heat. Once hot, add the diced chicken, seasoning generously with salt and pepper. Cook the chicken for 5 to 6 minutes until it is fully cooked through and no longer pink inside. Transfer the cooked chicken to a separate bowl and set aside.
- Sauté the Vegetables: Add the remaining coconut oil to the wok and reduce the heat to medium. Sauté the garlic clove for about 30 seconds until fragrant. Add the diced red onion, snap peas, and red bell pepper. Stir-fry these vegetables for about 5 minutes until the onions soften and the bell pepper becomes slightly tender.
- Combine and Finish: Lower the heat to low and return the cooked chicken to the wok. Add the diced mango and the prepared sauce. Gently stir everything together to coat all ingredients evenly with the sauce. Cook for an additional few minutes until heated through and the flavors meld beautifully.
- Garnish and Serve: Remove from heat and garnish with optional cashews and fresh cilantro if desired. Serve this flavorful stir fry with brown rice or quinoa for a complete and nutritious meal. Enjoy!
Notes
- You can substitute cashew butter with peanut butter or almond butter, but cashew butter provides a uniquely creamy texture and flavor.
- Use snap peas or snow peas for crunch; chopped broccoli can be used as a substitute if preferred.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- For a gluten-free meal, ensure you use gluten free soy sauce or coconut aminos.
- This dish pairs well with brown rice, quinoa, or your favorite grain for a balanced meal.
Keywords: Mango chicken stir fry, gluten free stir fry, quick chicken recipe, healthy chicken dinner, cashew butter sauce, Asian-inspired chicken, snap peas stir fry, mango recipes